Lemon Pixie Cookies (Printer-friendly)
Delicate, tangy lemon cookies with soft chewy texture and powdered sugar coating.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon lemon zest
09 - 1 teaspoon vanilla extract
→ Coating
10 - ½ cup powdered sugar, for rolling
# How To Make It:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is pale, light, and fluffy.
04 - Add the eggs one at a time, beating well after each addition. Mix in the fresh lemon juice, lemon zest, and vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll them into smooth balls. Roll each ball generously in powdered sugar until fully coated.
07 - Place the coated dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
08 - Bake for 10 to 12 minutes until the edges are set and lightly golden, but the centers remain soft.
09 - Remove from the oven and let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Hints:
01 -
- That powdered sugar coating cracks just slightly when you bite in, revealing a pillowy, chewy center that practically melts.
- They come together in about half an hour, which means you can satisfy a cookie craving almost on a whim.
- The lemon flavor is bright without being sharp, making them equally welcome at a summer picnic or a winter afternoon tea.
02 -
- Overbaking is the quickest way to ruin these, so pull them from the oven the instant the edges look set even if the centers seem soft.
- The dough will seem a bit tacky at first, but chilling it for 15 minutes makes rolling infinitely easier and helps the cookies hold their shape.
03 -
- Use a microplane to zest your lemons directly into the sugar and rub it together with your fingers before creaming, releasing the oils for maximum fragrance.
- Roll the dough balls quickly and get them onto the sheets without delay, since warm hands can soften the butter and cause excess spreading in the oven.